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Overview of the role of dietary lipids in cardiovascular disease risk
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Professor Julie Lovegrove (Deputy Director, Institute for Cardiovascular and Metabolic Research, University of Reading) gives an overview of the role of dietary lipids in cardiovascular disease risk, with reference to her own research, as well as international studies.
This lecture was filmed at an event called: 'Nutritional approaches to cardiovascular health'.
RSM event description: 'Despite recent improvements, cardiovascular disease (CVD) remains the leading cause of death worldwide. In England and Wales CVD currently accounts for some 37% of deaths. According to the World Health Organization (WHO) up to 80% of these cases can be avoided by changing to a healthier diet, increasing physical activity and stopping smoking. As evidence to support this, a lifestyle intervention in Finland led to a 68% reduction in premature deaths from CVD in the period 1970 to 1995.
The intention of this conference is to highlight nutritional strategies targeted at cardiovascular health. These include maintenance of healthy cholesterol levels, consumption of foods and ingredients implicated in endothelial function, the maintenance of healthy blood pressure and consideration of acute postprandial effects. A broad cross-section of stakeholders will be brought together to review the latest scientific developments and to discuss future directions and implications for public health.
Audience: The meeting is intended as a briefing for general practitioners, consultants, dieticians, nutritionists and other healthcare practitioners. It will also be of interest to key stakeholders including food and ingredient companies, retailers, and importantly, academics and students active in the field of nutrition and health.
For more information on this event, click here
Date of Lecture: 12th October 2011
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Learning Outcomes for this Video
This presentation aims to provide the scientific evidence for the impact of dietary fats on cardio-metabolic risk. This is discussed in the context of current nutrient and food based dietary recommendations. Interaction between cardiovascular risk factors, such as plasma lipids, insulin resistance and genetic polymorphisms, and dietary fats will be addressed
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This module involved the online viewing of an RSM Lecture and the completion of a questionnaire and/or reflective notes
The RSM Lecture was: Overview of the role of dietary lipids in cardiovascular disease risk
This module has been allocated 1 RSM CPD credit